Wash and stem the cherry peppers.
Prepare the solution of vinegar and water. Pour over the pepper.
Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered.
You may have extra vinegar and water solution - discard it after the peppers are covered.
Chop the prosciutto into small pieces and grind in food processor into small pieces.
Grate the provolone cheese.
Chop the anchovies in food processor until pulverized.
Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder.
Moisten with the vegetable oil - set aside.
Discard the vinegar solution and core and hull the peppers.
Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff.
Place the peppers in clean canning jars and cover with vegetable oil.
Seal the jars and store in cool place.
Can be used immediately or within 6 months.